Premium quality Hungarian origin sweet or hot paprika powder is available in different sizes: - 50 gr in linen bags or paper bags MOQ: 50 pcs./carton - 100 gr MOQ: linen bags: 50 pcs./carton, in paper bags: 40 pcs./carton - 250 gr MOQ: linen bags: 20 pcs./carton, in paper bags: 16 pcs./carton - 500 gr MOQ: in paper bags: 12 pcs./carton - 1000 gr MOQ: in linen bags: 6 pcs./carton Also we have many further gift packed types and other products made of the paprika. Please ask for more details by e-mail!
Spices.
Spices.
Spices.
Spices like saffron.
Organic green cardamom, pepper.
White cardamom, spices.
Anise.
Saffron, copper ore, lead ore.
Herbs, spices, essential oils, olives and pickles.Importing, exporting, wholesaler
Cinnamon Powder, Spices.
Extra virgin olive oil, dates, spices, marble.
Organic spices like ginger, cumin and garlic.
Fresh garlic, dehydrated vegetable, pomelo, chestnut.
Dehydrated Fruits And Spices.
Spices like coriander, turmeric and cumin.
Type: Flower Seeds Certification: ISO 22000, ISO 9001 and HACCAP Grade: A,B and animal consumption Place of Origin: Egypt Brand Name: Caliph Trade Purity: 99% Packaging & 25kg in polypropylene bags or paper bags as per request
Certification: ISO 22000, ISO 9001 and HACCAP Grade: A,B and animal consumption Brand Name: Caliph Trade Purity: 100% Natural Packaging & Delivery Packaging Details 25kg in polypropylene bags or paper bags as per request
Overview Anise Seed is related to cumin and fennel. It is an annual plant that is indigenous to the Eastern Mediterranean region and cultivated in parts of the world. It is very often used in Middle Eastern cooking, particularly in dishes that contain vegetables as the basis of the flavours. Anise Seed is not related to star anise. Common Uses The licoricey taste of Anise Seed is most commonly used to make liqueurs such as Ouzo, Anisete and Pernod. It is widely used in cake baking and cookies, such as Italian biscotti. Citrus fruits in its fresh form are elevated with a sprinkle of Anise Seeds. It complements dark breads and is often used in chutneys. Recommended Storage The most important point is that dried herbs and spices can never go bad if they are kept dry. Yes, the potency is lost, but it will still influence the flavor of your cooking. Seeds, roots, leaves and flowers last longer than crushed or ground herbs and spices. When you are preparing to store your dry herbs and spices it is vital that they are completely dry. A good indication is to rub it with your finger to check if it crumbles. As oxygen degrades dried herbs and spices over time, you should store them in airtight containers. Glass jars with sealable lids are perfect, and so are metal tins. Plastic won't do for long terms storage. Sunlight also degrades dried herbs and spices; therefore, it should be stored in a dark cabinet that is both cool and dry. If your spice rack is near the stove or cooker, steam will degrade your herbs and spices each time you open the container while cooking. When buying in bulk, you should always store only some of the dried herbs and spices in a glass or metal container. Each time you open it, it is exposed to the elements. When buying in bulk it is useful to label your containers with the purchase date and discard date.
Overview It is said that Caraway seeds are the oldest and longest used spice in Europe, dating back to Egypt in 1552BC. Caraway seeds are cultivated from a slender biennial plant that is native to the Middle Eastern, Asian and Central European regions. It is thus also widely used in these regions cooking, whether whole or ground. This herb's use can be found in many historical writings. Common Uses Caraway seeds are most importantly used in flavouring rye breads, biscuits, bread sticks, cakes and cheeses. It is an essential ingredient of soda bread. It is used in pickling and during the fermenting process of dishes such as sauerkraut. In North India, a curry wouldn't be perfect without its addition, nor would harissa pastes in North Africa. Caraway seeds are furthermore the main ingredients in liqueurs such as schnapps and aquavit. It is also a flavour booster for root vegetables and potatoes. Recommended Storage The most important point is that dried herbs and spices can never go bad if they are kept dry. Yes, the potency is lost, but it will still influence the flavor of your cooking. Seeds, roots, leaves and flowers last longer than crushed or ground herbs and spices. When you are preparing to store your dry herbs and spices it is vital that they are completely dry. A good indication is to rub it with your finger to check if it crumbles. As oxygen degrades dried herbs and spices over time, you should store them in airtight containers. Glass jars with sealable lids are perfect, and so are metal tins. Plastic won't do for long terms storage. Sunlight also degrades dried herbs and spices; therefore, it should be stored in a dark cabinet that is both cool and dry. If your spice rack is near the stove or cooker, steam will degrade your herbs and spices each time you open the container while cooking. When buying in bulk, you should always store only some of the dried herbs and spices in a glass or metal container. Each time you open it, it is exposed to the elements. When buying in bulk it is useful to label your containers with the purchase date and discard date.
